1 cup salted butter, softened 3/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon cinnamon 1 cup finely chopped pecans ***Topping*** 1/4 cup granulated sugar 1 1/2 teaspoon ground cinnamon

In a medium bowl, whisk together the flour, baking powder, cinnamon and salt; set aside. In a large bowl, beat butter with an electric mixer until creamy. Gradually add both sugars and beat well. Add egg and vanilla extract; beat well. Combine flour mixture with butter mixture; beating well on medium speed. Stir in the chopped pecans. Cover bowl and chill dough in refrigerator for 2 hours. After 2 hours remove dough and shape into 2 (6-inch) logs. Wrap logs in wax paper, and freeze until firm. In a small bowl, stir together 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Pour mixture into a pie tin or a dinner plate. Preheat oven to 350 degrees F. Unwrap frozen dough and roll in sugar mixture. Slice frozen dough into 1/2-inch thick slices. Place 1 inch apart onto ungreased cookie sheets. Bake for 12-14 minutes or until lightly browned. Transfer cookies immediately to a cooling surface.